Main ingredients of braised chicken with mushrooms: tender chicken 1 piece (1000g). Accessories: 50g of dried mushrooms, 25g of douban, 5g of pepper 1 teaspoon, 5g of refined salt 1 teaspoon, 50g of ginger and scallion/kloc. 2 teaspoons of soy sauce (1 0ml), 25g of rock sugar, 50ml of oil and 2 pieces of star anise:1.Soak dried mushrooms in warm water for more than 30 minutes, and then wash them for later use. 2. Wash the whole chicken, cut the head, wings and feet of the chicken to gaskin, then cut the chicken in half, cut the chicken into a long square with a width of 2cm, and cut the head, wings and feet into 3cm segments. 3. Heat a wok with a large fire, add oil and heat it, then stir-fry the chicken pieces in the hot oil pan. When the chicken becomes hard and discolored, add cooking wine, ginger pieces, watercress and pepper, stir-fry until the water gradually dries out and overflows the fragrance, that is, add a proper amount of water (not on the surface of the chicken), and add a small amount of salt, soy sauce, crystal sugar and star anise. 4. Cover and simmer until it is ripe in June and July, then add mushrooms and cook for about 0/5 minutes, and add onion and chicken essence when taking out the pot.

Tips for making: 1, dry mushrooms should not be soaked in cold water, because the umami taste of mushrooms is due to the presence of ribonucleic acid. Only by soaking dry mushrooms in warm water can its umami taste not be easily lost. If a little sugar is added to the warm water soaked in mushrooms, the cooked mushrooms will taste more delicious.

2. When selecting fresh mushrooms, the mushroom umbrella is thick, the inside is milky white, the mushroom handle is short and thick, and the mushroom meat is thick. Before cooking fresh mushrooms, blanch them with boiling water to remove the peculiar grassy smell of the mushrooms.